My Cooking Odyssey

Main menu

Danish Overload

I finsished the last two Danish recipes in The Art & Soul of Baking last week. I used a 1/4 of a recipe of Danish dough each. Both recipes are pretty much the same they just differ on shape. One is a braid and the other is a claw.

You can find the recipe for the Braided Danish Coffee CakeHERE. The recipe for the Danish braid gives the option of using a cream cheese filling or an almond filling. I used the almond filling. You can find the recipe for the Danish Dough, Apricot Glaze, and Cream Cheese FillingHERE. You can find the recipe for the Almond Filling HERE.

For Danish Bear Claws, roll out the dough to a 1/4 inch thickness. Cut out 4 x 4-inch squares. Place a tablespoon of almond filling in center and fold dough in half, sealing edges. Cut out “toes”. Curve claw into a smile. Then follow the directions for the braid. The baking time is less, 12 to 14 minutes total.

32 thoughts on “Danish Overload”

Your blog makes me miss carbohydrates. If I eat them, my body likes to hold on to them and never let go. Yet you make such beautiful things that call me right back to them! I think I’m going to try that coffee cake danish for Father’s Day. He LOVES coffee cake and this will be an interesting treat for him!

I’m sure there are worse things to have overload of than danishes! Count yourself lucky :) Good luck with puff pastry, I’ve heard that’s hard! But I’m sure it’ll turn out lovely for you! I can’t wait to see your creations